Mc Vities Gluten Free Hobnobs 150g

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You'll want to compact this down firmly into the tin and then chill it to ensure it forms a nice, solid crust. If this recipe needs to be gluten-free then buy gluten-free oats, however a side note, oats ARE gluten-free It’s just that companies can’t state gluten-free because of the manufacturing processes. NOTE: when I say biscuit in this post, I’m referring to the British word for cookie. I think of a biscuit as a certain type of cookie: one which is thin and always dry and crunchy, never soft or chewy. What I do not mean by biscuit is a scone-type-thing. Okay. Cool. Let’s proceed. Some people to make Key Lime Pie with a meringue topping instead but I prefer the easier and lighter topping of cream. If you'd rather you can use gluten free Hobnobs or a biscuit like the Nairn's gluten free Oaties for the case.

You'll need to ensure the gluten free biscuits are also dairy free as well - most free from ones should be.Cut up the butter into little dice. Rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Again, there's a full method in the recipe card below, but here's a bit of a step-by-step guide with photos to walk you through the process. It's really that simple - and once it's mixed up, you'll want to press it firmly down into the base and sides of a loose-base tart tin. Making this recipe is super simple - and you'll need a few, storecupboard ingredients to give it a go. Absolutely! Feel free to add your favourite mix-ins to the hob nobs. You can add chocolate chips, dried fruits, or coconut to enhance the flavour and texture. Just be mindful of any dietary restrictions or allergies when choosing your mix-ins.

It seems like elevenses just got a little bit more exciting for gluten-free foodies! Milk Chocolate Hobnobs ingredients Once cooked, remove from the oven and cool completely. For best results, cool to room temperature then place in the fridge for at least 2-3 hours or overnight. These gluten free variations of the popular biscuits I used to dunk into my tea pre-coeliac days are set to hit the supermarket shelves in early July, and it would seem the coeliac world is drunk with excitement. In fact, I've got an awesome pavlova recipe coming very soon so keep hold of them for that; you can just refrigerate them for a couple of days. Overall, it's a zesty and delicious dessert - not too sweet and light enough that you can eat a good wedge of it - and it's super easy to make gluten free.Melt the butter in the microwave. Pour the biscuit crumbs into a large mixing bowl and then pour in the melted butter. Stir well until completely combined.

And the best news? They even passed the dunk test! If you can, they are worth it for the nostalgia and while I find gluten free biscuits too expensive to buy on a regular basis, I think these will fill a hole for those people who really miss them!Add syrup mixture to the dry ingredient mix and stir thoroughly to combine. Mixture will come together as you stir it. Easy to make and deliciously more-ish, you'll find even the gluten-eaters will love this and will be asking for more. I love to use raw local honey for this recipe this is not vegan so use other sweeteners like, coconut blossom nectar, maple syrup, brown rice syrup or agave.